For a super-savory spin on duck confit, cure the legs with funky shio koji before cooking them low and slow in rendered duck fat.
Combine duck legs, shio koji, peppercorns, and star anise in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until duck legs are evenly coated on all sides with shio koji. Lay bag flat on a rimmed baking sheet and refrigerate, for at least 12 hours and up to 24 hours. Do not cure legs longer than 24 hours, as they will over-cure, resulting in salty and dry confit.Adjust oven rack to middle position and preheat oven to 225°F .
We do not recommend using store-bought prepared shio koji for any recipe, as store-bought versions vary wildly in quality. They are often too sweet and are treated with alcohol to extend shelf life. Making your own shio koji is worth the effort. The amount of duck fat needed for this recipe is dependent on the size of your cooking vessel. You need enough rendered duck fat to fully cover the legs and keep them submerged throughout cooking. You can
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